Print Friendly and PDF

CHOCOLATE CHIP BANANA BREAD

/
Chocolate Chip Banana Bread topped here with Kween Granola Butter, berries, and grain-free granola.

Chocolate Chip Banana Bread topped here with Kween Granola Butter, berries, and grain-free granola.

I absolutely love banana bread, especially when chocolate chips are involved! And this banana bread is so moist and delicious that you'll barely believe it’s totally free of dairy, gluten, and refined sugar!

Ingredients for one loaf:

  • 1/2 cup grass-fed or vegan butter, softened

  • 1 cup Lakanto Golden sugar-free monk fruit sweetener (or substitute coconut sugar)

  • 2 eggs, beaten

  • 4 ripe bananas, well mashed

  • 1 1/4 cups gluten-free all-purpose flour

  • 1/4 cup Further Food Collagen Peptides

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp pure vanilla extract

  • 1 cup sugar-free dairy-free chocolate chips (such as Lily’s Sweets)

Directions:

  1. Preheat oven to 350ºF and grease an 8.5 x 4.5" standard loaf pan with coconut or avocado oil.

  2. Using a hand mixer, cream together the butter and sugar.

  3. Add eggs, mashed banana, and vanilla, and stir well to combine.

  4. In a separate bowl, mix together flour, soda, and salt.  Add dry ingredients to wet and mix until just combined, being careful to not overmix. Fold in chocolate chips.

  5. Pour batter into prepared pan and bake for 55 min or until toothpick inserted in the middle comes out clean.  Cool in pan for 10 minutes, then remove to wire rack to finish cooling.

Chocolate Chip Banana Bread can be stored in an airtight container at room temperature for 3 days, in the fridge for a week, or the freezer for up to 2 months.